Korea’s Ultimate Hangover Cure – Haejangguk

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Hangovers: the older we get, the more unbearable they become. But how to beat them? Well if you find yourself in Korea with a splitting headache after too many rounds of soju, we recommend haejangguk (aka hangover soup).

At Seoul’s Cheong Jin Ok restaurant, home of the original haejangguk, third-generation owner Joon-Yong Choi makes the stew the same way his family has since 1937.Congealed cow’s blood, beef intestines, rice and cabbage: this soup does a body good.

Haejangguk refers to all kinds of soup eaten as a hangover ailment in Korea. In translation, it means “soup to chase a hangover” and it usually consists of dried napa cabbage, congealed ox blood and various vegetables in a hearty beef broth.  Popular side dish that usually accompanies this meal is kkakdugi.

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There are various types of haejangguk according to region based on ingredients and recipe that give each variety its own characteristic taste.  For example, haejangguk in Seoul is a dwenjang (soybean paste) based soup containing bean sprouts, radish, napa cabbage, scallions, and coagulated ox blood. The broth is prepared by simmering ox bones in a pot with water for many hours.

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SOURCEwikipedia
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